Raspberry Glazed Shortbread Rounds
The flavors of raspberry and almond top these delicious and crunchy shortbread rounds. Whether for a holiday cookie exchange or your family dessert table, Raspberry Glazed Shortbread Rounds are sure to become one of your favorite cookie recipes. Topped with a sugary glaze that drips down and around each and every cookie, every bite is magnificent.
Ingredients
- 1 cup unsalted butter, room temperature
- 1/2 cup plus 2 tablespoons granulated sugar
- 2 1/4 cups flour
- 1/4 teaspoon salt
- 1/4 cup raspberry jam
- 1 cup powdered sugar
- 2 teaspoons almond extract
- small amount of water
Instructions
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Preheat oven to 350 degrees F.
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Cream together the butter and sugar for about 5 minutes until light and fluffy, making sure to scrape down the sides of the bowl.
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Mix in the flour and salt until combined.
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Form the dough into 1 inch balls. (The dough will appear crumbly, but will quickly soften in your hands and form into a smooth ball as your roll it between your hands.) Place the cookies on a parchment lined sheet pan about 3 inches apart.
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With the bottom of a melon ball scoop, or the handle of a wooden spoon, gently depress the center of each cookie and fill with about 1/4 teaspoon raspberry jam.
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Bake for 20 minutes. Cool on a wire rack.
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When the cookies are cool, combine the powdered sugar and almond extract. Add enough water to make the glaze pourable. Drizzle the glaze over the cookies. Allow the glaze to harden before serving.
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kmn123 9000535
Jan 06, 2013
Easy, but, in order for the balls to not crack too much when pressed, they have to be a little warmer than the temp in my kitchen...set by the fire for a few minutes worked fine.
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